Golden Spring Rolls
Skip the takeout and master the ultimate party starter at home. These Golden Spring Rolls feature a vibrant, colourful filling of crunchy white and purple cabbage, shredded carrots, tender strips of pan-fried tofu, and savoury sautéed mushrooms. Wrapped to perfection these crispy spring rolls are a texture-rich, savoury treat that will disappear from the platter in seconds. Recipe by WoonHeng.
Serves 4 | Prep time: 30 mins | Cooking time: 35 mins
INGREDIENTS
- 1 package of spring roll wrappers, thaw based on package instructions
- 4-5 cups of shredded cabbage
- 2 cups of shredded purple cabbage
- 450g/16oz firm tofu, cut into strips
- 10 mushrooms caps, sliced
- 2 carrots, shredded
- 2 tsp soy sauce
- oil for frying & salt to taste
- cornstarch slurry to seal the wrapper
METHOD
- Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage.
- Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt. Place tofu in a bowl and set aside.
- Using the same pan, sauté mushrooms in 1 teaspoon of oil and season with soy sauce. After 15 mins, drain cabbages and squeeze out as much liquid out as possible.
- Wrap your filling in your spring roll wrappers, the same way you would for a burrito. Use the cornstarch slurry as a glue to seal.
- Shallow pan-fry or deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls and bake them at 255C/495F until crispy, flipping halfway.
- Serve with a side of lime chilli sauce.
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